Triple C

A super yummy way to start your day!

Triple C

Take 12 Shredded Wheat biscuits and put them in a large bowl.

Use your hands (clean, of course) to break them up. I don't like large chunks so I smash them up really well, like this.

After this is done, add the following ingredients:

1 c. raw, hulled sunflower seeds (not salted)

2 c. oats, quick or regular

1/2 c. dry milk

1/2 c. brown sugar

1/2 c. wheat germ

1/2 c. milled flax seed

Use a large spoon to mix together and smash up the brown sugar good all throughout. The end result looks like this:

I want to make more just posting about this! I love topping my bowl with fresh berries, especially blueberries and strawberries. Bananas are good with it too. I also love the sunflower seeds in it so I always add more than 1 cup.

ENJOY!

Yummy Rolls

Delicious rolls

Out of This World Rolls
This is a family recipe that I got from my mother-in-law and she got from hers. If I find out the recipe is a family secret, I'll have to take it off the blog so copy it down quick! ;) You need a pretty heavy-duty mixer to make these. I use a KitchenAid and my mother-in-law actually makes them in her Cuisinart food processor with the chopping blade. If you have a light-duty mixer it might overload the motor before the dough is mixed enough. Just mix it until the dough starts to form and then add the rest of the flour and knead by hand.

2 pkg yeast (4 1/2 tsp.)
2 cups warm water, divided
1/2 cup + 1 tbsp sugar
1/2 cups butter
2 eggs
1 tbsp salt
4 1/2 cups flour

Dissolve yeast in 1 cup warm water and 1 tbsp sugar. Set aside.
Cream butter, 1/2 cup sugar
Mix eggs with creamed butter/sugar
Add 1 cup of very hot water, blend
Add yeast mixture (yeast should have bloomed and made the water all foamy and thick)
Add 2 cups of flour. Mix until well combined. The mixture should look smooth and slightly elastic.
Add approximately 2 1/2 cups more flour to make a dough. The dough should just barely not stick to your dry fingers if you poke at it. If you knead it, your hands will have to be dry and well-floured.

Turn dough into a greased bowl, spray the top with cooking spray and cover with a towel. Let rise for 10-20 minutes, until double in size. Divide the dough in half. Turn out onto a floured surface, roll into a 14-16" circle. Spread softened butter across the surface (about 2 tbsp) and cut into 12 sections (like a pizza). Roll from the outside inward to form a crescent roll shape. Arrange onto a large baking sheet. Repeat with the other half of the dough. This recipe should completely fill a large cookie sheet with rolls.

Cover rolls with a clean kitchen towel and let rise for another 20 minutes, they should get big and puffy. Bake in a 400 degree oven for 15-20 minutes until very brown on top and they sound hollow when you tap them. Immediately take a stick of butter and melt some down each hot roll. Serve warm.

Caramel Corn

Caramel Corn
2 cubes butter
Melt in a pan. Add:
1 c. white sugar
1/2 c. Karo syrup
Boil, stirring constantly for 2.5 minutes.

*Recipe from Marne. This makes a yummy, pretty white caramel corn.

Grilled Chicken and Vegetable Kabobs

Grilled Chicken and Vegetable kabobs recipe:

1/3 C. olive oil
1/4 C. lemon juice
4 Cloves garlic, coarsely chopped
1/2 tsp. dried tarrogon leaves (optional)
1/2 tsp. salt
1/2 tsp. lemon pepper
1 lb. chicken tenders
6 oz. mushrooms
1 C. sliced zucchini
1/2 C. cubed green bell pepper
1/2 C. cubed red bell pepper
1 red onion, quartered
6 cherry tomatoes
3 C. hot cooked rice

Combine oil, lemon juice, garlic, tarragon, salt, and lemon pepper in a large Ziploc bags. Add chicken and vegetables. (I do separate bags for veggies and chicken.) Shake until well coated. Refrigerate at least 8 hours, turning occasionally.

Soak wooden skewers in water for 20 minutes.
Thread chicken and vegetables onto skewers.
Grill. Remove from skewers and serve over rice.

Marne's bread

I recently was given a wonderful bread recipe that has turned out EVERY SINGLE TIME! Just look at how the bread looks. YUM! It's nice and spongy and soft too. My kids love it. I think the secret I learned was to sponge the dough (you let it sit for a specified time...see recipe). I hadn't done that before and it makes a huge difference in how the bread turns out!

We are a whole wheat family. I only use white bread on special occasions. Most of the flour is whole wheat that I ground up in my grinder. I usually put a few cups of white flour in the bread though. Here is the recipe. Thanks Sarah for sharing the recipe with me to begin with. Enjoy!

(These are proportions for a Bosch mixer. If you have a Kitchenaid, just cut it in half and I think that would work. It makes about 4 really big loaves or 5 med-small loaves.)

14-16 c. whole wheat flour (10-12 c. unground)
2 rounded T. yeast
1/2 c. high-gluten flour
1/4 c. dough enhancer (or 2 T. lemon juice or 500 mg vit C)
6 c. very warm water
1/2 c. vegetable oil
1/2 c. honey or brown sugar (it turns out better with honey)
1 1/2 T. salt

Directions: Mill wheat so it is fresh and warm. Place 9 cups fresh flour into mixer with kneading arm. Add dry yeast, and gluten and pulse to mix. Add water and mix for 1 minute. Turn off mixer, cover, and let dough sponge for 10 minutes. (this makes the bread have a lighter texture.) Add oil, honey, lemon juice, and salt. Turn on mixer, and quickly add remaining flour, 1 cup at a time, until dough forms a mass and cleans the sides of the bowl. (I generally add a few more cups of whole wheat and then finish it off with a few cups of white flour.) Turn mixer to high and knead for 8 minutes. If kneading by hand, knead at least 12 minutes until dough is smooth and elastic.

Preheat oven to 150 during this time. Lightly oil hands and counter surface. Divide dough into equal portions. Shape into loaves and place in greased bread pans. Turn off oven. Place bread in oven, arranging pans with space between to allow heat to circulate freely. Set kitchen timer, and watch closely. Let rise until almost double in bulk, approximately 30-35 minutes. Leave bread in oven and turn heat to 350. Bake for 30-35 minutes until light golden brown. Immediately remove from pans and let cool on wire rack. Store in plastic bags in freezer to preserve nutrients in wheat.

Overnight French Toast

1 Loaf Kneaders Chunky Cinnamon Bread cut into 8 slices

6-7 eggs

2 1/2 cups milk

1 Tbsp brown sugar

3/4 tsp salt

1 Tbsp vanilla

2 Tbsp butter

Butter a glass 9x13 pan. Place slices flat in pan. Mix all remaining ingredients, reserving the butter and pour over the bread. Cut butter into pieces and dot over the tops. Refrigerate overnight. Bake 45-50 min at 350.

Emily's notes: First off, I can't fit it all in a 9x13, I end up using a 9x13 plus an 8x8. Also, I like it best when I refrigerate it overnight and then turn the pieces of bread over and let them sit an hour before you bake it in the morning so both sides really soak up the egg mixture. It is great with maple syrup or with strawberries and whip cream!

Toffee dip for apples

TOFFEE DIP FOR APPLES

1 (8oz) cream cheese, softened
3/4 cup brown sugar
1/2 cup granulated sugar
1 tsp vanilla
1 (8oz) bag Heath toffee bits

Mix all ingredients together and serve with sliced apples or refrigerate till ready to serve. Makes about 3 cups.

Naomi’s Rolls (from everydayfoodstorage.net)

1/2 C. Sugar
1 Extra-Large Egg (2 T. Dry Egg Powder + 1/4 C. Water)
1 T. Shortening
1 C. Milk (3 T. Dry Powdered Milk + 1 C. Water)
1 t. Salt
4 1/2-5 C. Flour (enough to make a sticky dough) I usually do 1/4 to 1/2 Whole wheat flour
1 pkg yeast (2 1/2 t. yeast), softened in 1/2 C. lukewarm water

Beat sugar and egg. Scald milk; cool. Then add to sugar and egg. Stir in shortening, yeast, salt, flour. Let rise about 2-21/2 hours. Shape, cut, rise again about 1/2-1 hour. bak. (400, about 12 minutes or until golden brown. Makes 16 good sized rolls. You may want to double the recipe, as these rolls disappear fast!

Monkey Bread

SUBMITTED BY: Carol Allen PHOTO BY: Jullie F. (recipe from allrecipes)

INGREDIENTS

• 1 (3.5 ounce) package cook and serve butterscotch pudding mix
• 3/4 cup sugar
• 1 tablespoon ground cinnamon
• 1/2 cup finely chopped pecans
• 1/2 cup butter or margarine, melted
• 3 (10 ounce) cans refrigerated biscuits

DIRECTIONS

1. In a plastic bowl with tight-fitting lid, combine pudding mix, sugar, cinnamon and pecans if desired. Pour the butter into a shallow bowl. Cut the biscuits into quarters. Dip several pieces into the butter, then place in bowl; cover and shake. Remove to a greased 10-in. fluted tube pan. Continue until all the biscuit pieces are coated. Bake at 350 degrees F for 30-35 minutes. Cool in pan for 30 minutes before inverting onto a serving plate.

Ghostly Pancakes

I found this on Gourmet Mom to Go (fun blog to check out)

Ghostly Pancakes

Your little ghouls will scream with delight when they see this spooky and fun breakfast! You could also use them for a Letter "G" snack!The best part? You probably already have all the ingredients in your pantry right now! They're a snap to make and they'll vanish before you can say, "Boo!"Ghostly Pancakes
Ingredients:
Your favorite pancake batter (or simple recipe below)
Chocolate Chips

Directions:
Spread pancake batter in blobs on griddle heated on medium-high heat. Don't worry too much about the shapes, just make sure they aren't circles.

Place two chocolate chips, pointy side down, on the pancakes for eyes and another chocolate chip for the mouth. Cook until bubbles form, flip pancake and cook for an additional 30 seconds-1 minute on the other side.

Remove from pan and serve!

Notes: MothertoMany had a great idea! She said, "A healthier version would be to use some "boo"berries for the mouth and eyes instead of chocolate chips, or raisins, or even craisins." Happy Ghosting!

BASIC PANCAKE BATTER
Ingredients:
2 c. sifted all-purpose flour
3 tsp. baking powder
1 tsp. salt
2 tbsp. sugar
1 egg
1 1/2 c. milk
3 tbsp. oil
Mix all together. Pour 3 tablespoons batter in skillet. Brown on both sides until batter is done.